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Coconut Pecan Tart

November 16, 2008


Equipment needed: 10inch fluted tart pan with removable bottom

Pastry Dough

1-1/4 Cup flour

1/2 Cup unsalted butter, cold

1/4 tsp sea salt

4 Tbsp cold water


3 eggs

1-1/4 Cup of brown sugar

4 Tbsp unsalted butter, melted

1/2 tsp vanilla extract

1/2 tsp coconut extract

1/2 tsp cinnamon

1/4 tsp sea salt

1-1/2 Cup pecans, chopped and toasted

1 Cup sweet flaked coconut

Preheat oven to 325F. Blend flour, butter and salt in a bowl until mixture resembles coarse meal with some butter lumps. Drizzle 4 Tbsp of cold water over mixture. Knead dough and gather to form ball, then flatten. Wrap in saran and refrigerate for 1 hour. Do not over work dough, this causes tough crust.

Roll out pastry dough on a floured surface. Place in 10inch tart pan and chill for 30 minutes. Prick bottom of pie shell and line with aluminum foil place weights in shell [I use my small rock collection]. Bake for 20 minutes. Remove foil & weights. Cook for additional 10 minute.

Whisk eggs, sugar, extracts and salt. Add nuts and coconut and pour mixture into tart shell and bake for 22 minutes.

Cool on rack for 30 minutes. Remove pan sides and serve at room temperature. We like to top each slice with coconut gelato… yummy!

Garnish with fresh ground cinnamon.

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One Response to “Coconut Pecan Tart”

  1. John Says:

    I really like the new look on this site. the picture of the meals with the white frame background.

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